Leafy Greens

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Find long beans at Asian or specialty grocers.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Serve up the Polish pair as a hearty soup.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

"I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal." —Alison Roman, senior associate food editor

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor